So I made some boozy blueberry lemon cupcakes with a limoncello frosting for you today. This will help get you through the week. If you need a little more help, add a drizzle of limoncello directly onto the cupcake before frosting it. I promise, it will only make these cupcakes a little more amazing.
I’ve been in the mood for loads of lemon desserts. I think it’s because I’ve been making some and photographing them for Lori from RecipeGirl. So, basically it’s her fault.
That’s completely okay, right? I mean who doesn’t love lemon desserts? Especially paired with with blueberries!!
Boozy Blueberry Lemon Cupcakes
- 3/4 cup granulated sugar
- 3 T . cornstarch
- 1/3 cup lemon juice 2 small lemons
- 1 cup fresh blueberries
- 1/2 cup butter room temperature
- 1 + 1/2 cups granulated sugar
- 3 T . vegetable oil
- 4 eggs room temperature
- 1/3 cup milk
- 2 T . limoncello
- 2 tsp . lemon extract
- 1/2 T . lemon zest 1 lemon
- 2 tsp . baking powder
- 1/2 tsp . baking soda
- 2 cups cake flour
- 1 cup butter room temperature
- 3 T . fresh lemon juice
- 2 T . limoncello
- 3 cups powdered sugar
- yellow gel paste color
- 21 fresh blueberries
- lemon zest curls
- In a medium saucepan, add in the sugar and cornstarch. Whisk to incorporate the cornstarch into the sugar. This will help prevent lumps when heating.
- Whisk in the lemon juice and the fresh blueberries. Mash the blueberries in the saucepan once the heat softens them a bit.
- Bring to a boil over medium heat and let boil for 4 minutes until thick. Be sure to stir constantly. The filling will become clear rather than cloudy and blue/purple.
- Place in a bowl and cover. Chill in the fridge.
- Preheat oven to 350 degrees. Place cupcake papers in the cupcake pan.
- In a mixing bowl, add in the butter, sugar and oil. Mix until light and fluffy. This will take about 2 minutes.
- Add in the room temperature eggs one at a time and mix until combined. Once they are mixed in, turn the hand mixer to high and beat for another 3 minutes until the mixture becomes thick and very pale. This is crucial otherwise the cake will fall.
- Measure out the milk, limoncello, lemon extract and zest. Set aside.
- Measure out the cake flour, baking powder and baking soda.
- Add a third of the flour mixture into the egg mixture. Beat just until combined.
- Add half of the milk and beat until just combined.
- Repeat adding another third of the flour then the rest of the milk. Finish with the last bit of flour.
- Scoop out the batter and place in the cupcake liners. Only fill about ⅔ full.
- Place in the oven and bake for 17 minutes or until done. Place a toothpick in the center of the cupcakes and if it comes out clean or with moist crumbs it's done. If there's still batter, give it another minute or two.
- Remove from the oven and let cool.
- Once completely cooled, cut out holes in the center of the cupcakes. Only go about three-quarter of the way down the cupcake for the holes.
- Place the chilled blueberry filling in each of the cupcakes. Keep the filling flush with the cupcakes and not peaking out of the top.
- If you want to get real boozy, add a 1/2 teaspoon to 1 teaspoon of limoncello to the top of the cupcake. Don't oversaturate it, otherwise you'll have a soggy cupcake.
- In a large mixing bowl, add in the butter. Mix until the butter is creamy.
- Add in the lemon juice, limoncello, and powdered sugar. Mix on low until the powdered sugar is almost completely incorporated.
- Turn mixer on high and beat for about 1 to 2 minutes until light and fluffy.
- Place a 1M piping tip into a disposable piping bag. Line one crease of the piping back with the yellow gel food color.
- Fill bag with the frosting. Pipe nice tall swirls on each cupcake.
- Garnish with a lemon zest curl and fresh blueberry.
If you’re into raspberry rather than blueberry, I’ve got you with these raspberry lemonade cupcakes. 😉0